Culinary Operations Leader - Multi-Unit Growth

ONPOINT Business Solutions, LLC; Columbus (OH); On-site; USD 120,000 - 160,000; Full time

Job summary

Columbus Tavern Group is seeking a Director of Culinary Operations to shape our food program across multiple bars and restaurants in Columbus. You will lead menu development, ensure quality and consistency, and work closely with kitchen teams, management, and marketing to elevate guest experiences.

This builder role requires creating systems, standards, and training to enable rapid growth while maintaining food safety and cost controls.

Qualifications

• Proven experience leading kitchen operations in high-volume bars/restaurants as a senior culinary leader.
• Strong understanding of bar-food trends and pairings with drinks.
• Ability to lead, train, and manage diverse kitchen teams.
• Knowledge of food safety, sanitation, and cost control.
• Excellent communication with collaborative, no-drama decision-making.

Responsibilities

• Serve as primary support and coach for kitchen managers across locations, in the field during peak volume.
• Recruit, train, and mentor kitchen staff; build SOPs, training materials, and quality-control systems.
• Develop and evolve the menu, including seasonals and event-driven specials.
• Lead culinary execution for new openings, including setup, training, recipes, and staffing.
• Maintain consistency and food safety standards across locations.
• Manage food and labor costs; build KPIs to track performance.
• Build relationships with distributors and vendors for cost savings and consistency.
• Partner with bar, management, and marketing to align food with drinks and events.
• Work closely with ownership and leadership team.

Skills

Leadership

Training & mentoring

Communication

Team building

Cost control

Vendor management

Education

Culinary degree

Job description

Columbus Tavern Group is seeking a Director of Culinary Operations to shape our food program across multiple bars and restaurants in Columbus. You will lead menu development, ensure quality and consistency, and work closely with kitchen teams, management, and marketing to elevate guest experiences.

This builder role requires creating systems, standards, and training to enable rapid growth while maintaining food safety and cost controls.